From Issue 18 of News From The kitchen

Click ‘more’ for full recipe.

For the marinated vegetables

3 cups portabello mushrooms
1 1/2 cups aubergine (eggplant), peeled & diced small
1 cup peas
1/2 cup broccoli, cut from the stem into 1cm mini-florets
6 medium tomatoes, diced small
1 tablespoon lemon juice
2 tablespoons tamari
2 tablespoons olive oil
2 tablespoons curry powder
2 teaspoons salt

- In a large bowl mix the mushrooms, aubergine, peas, broccoli and tomatoes in lemon juice, olive oil, curry powder, and salt.

- Spread onto a dehydrator sheet and dehydrate for 2 – 3 hours at 105 degrees F.

For the curry sauce

1 red pepper
1 clove garlic
1 teaspoon lemon juice
1/2 tablespoon tamarind pulp*
1cm (1/4″) cube of fresh ginger
1/2 cup fresh coriander (cilantro)
1 tablepsoon curry powder (try to get curry powder without salt in it)
1/2 cup fresh coconut from a brown coconut
1/4 cup water
Salt to taste, depending on whether your curry powder had salt in it. Start with 1/4t.

* Tamarind paste can be made by soaking tamarind in water until it goes soft (the seedless type you can buy in a packet in fine for this) and straining through a sieve. If you don’t have any tamarind available, simply leave out.

- Blend all ingredients in a high power blender until smooth and creamy. You may need to add more water depending on what type of coconut you used.

- Mix the softened dehydrated vegetables with the sauce and return to the dehydrator in a large covered bowl to warm before serving.

For the parsnip rice

2 cups peeled fresh parsnips
3 tablespoons mac nuts
3 tablespoons pine nuts
1 tablespoon olive oil
2 teaspoon agave nectar
1 teaspoon lemon juice
2 pinches salt
1 tablespoon white miso

- Pulse in the food processor until rice-like.

For the spiced mango chutney

2 medium mangoes
2 pinches salt
2 teaspoons lemon Juice
1 teaspoon apple cider vinegar
1 teaspoon minced ginger
1/2 teaspoon cumin

- Finely dice one mango and set aside.

- Blend all remaining ingredients in a high power blender.

- Add the diced mango to the blender and blend on low for a few seconds.

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